green beans with fennel & toasted almonds
blanch a small bunch of haricot verts (French beans) in boiling water for about 2 minutes, plunge into an ice bath.
remove beans and place in a mixing bowl.
toss in thinly shaved fennel (a mandolin makes it super easy), toasted chopped almonds, finely sliced red onion (Jenkins actually pickles hers first, which I adore, but I didn't have the time).
add juice from 1/2 lemon, 2-3 teaspoons of good red wine vinegar, a nice dose of extra virgin olive oil, salt and pepper to taste, mix well and you're done.
(my version above, Sara's pretty version below)
images via: nourish, the L magazine